Preparation

Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.

Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.

Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.

Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.

A few years ago we had our guests (the usual suspects) come early and help prepare Saint Paddy's Day dinner side dishes while the corned beef roasted. These we tasty enough, but a lot of work and in the end we all decided the usual Champ and steamed cabbage was better and what we really looked forward to with our corned beef and soda bread!

Meh. Makes for a nice presentation, but not worth the extra effort IMO. You could just make the potatoes separately and chop the cabbage and saute and it would be equally as good. Also, though the recipe didn't specify the size of the muffin cups, I used my "Texas size" muffin cups and those worked well. I doubt you could use a regular size muffin cup. It would be too hard to fit the cabbage leaf in, and there'd hardly be any room for filling. I think muffin cups are like clothing in that there's been some size inflation (deflation?) over the years. This recipe takes the larger size ones.

Great tastes, however I would totally recommend doing the prep work a day prior. I made them in an extra large muffin tin which may have made them a little larger than the author considered. They are EXTREMELY rich and filling. I had issues with the parchment paper as a removal device as one of mine was a little imbalanced and ended up hitting the deck.

I made this for the annual family St. Patrick's day gathering, and it was a big hit. Since we had such a large crowd, I doubled the recipe and made it into a large casserole in a single dish. Everyone raved about it and said they preferred it to the standard boiled cabbage and potatoes. It's already on the menu for next year.

Preparation seemed intimidating, but the dish was actually pretty easy to make. Our dinner guests weren't that excitied about having cabbage, but this recipe changed their minds. The horseradish and extra sharp cheddar made the dish special. The "cabbage cups" made for a great presentation on the dinner plate.

After reading all the rave reviews and believing it'd be a great party appetizer, I found this recipe to be too time consuming for the end result. They just weren't that tasty. Perhaps it's because I don't particularly like horseradish, but I only used 1/4 of the recommended amount. I would also recommend using small muffin portions b/c the large ones were just overwhelming.

I have made these for St. Paddy's day
for the last few years and everyone
loves
them. The presentation is fun and they
taste great. I have also made them for
everyday meals with out putting them in
a bundle and it is a nice side dish.

This is by far my family's favorite way to have cabbage and potatoes. All four of my kids love it! If you want to save time, you don't have to individualize them into the bundles for a less formal presentation. I serve them baked in a 9x9 baking dish. AWESOME!

I made these as part of our St Paddy's feast. A fair amount of work, but I really enjoyed the idea of mixing up the plain boiled cabbage and mashed potatoes. Made according to recipe. Cooked them in ramikins. Had lots of left over mashed which i covered in the left over bread crumbs and rebaked along with the bundles. Crowd enjoyed them as well. One word of warning. while making everything tasted almost too salty, yet when paired with the corned beef, they seemed rather bland. I think it would be fun to make these and play around with different veggies.

I made this recipe
for St. Patty's Day
and it was a big
hit, the only thing
I would change is
you do not need to
add 3 cups of
chopped cabbage, I
only added about 1
1/2 cups. I made it
several hours ahead
and it was great!

Had this yesterday for St.
Paddy's with our corned
beef. First of all - it's a lot
of work and time
consuming. Not difficult
at all but takes time and
uses lots of pans.
Thankfully I did it first
thing in the AM and
reheated for dinner. That
said - these are delicious.
A great way to have
cabbage and barely taste
it! The mashed potatoes
would be good on their
own too.

I made these for a
dinner party last
night, and they
were a big hit.
Left out the
horseradish
(because I hate
it). Made ahead of
time and reheated.
Though not hard, it
was time-
consuming. Would
leave myself a lot
more time to do
these the next time.

This was so good and
really not difficult
to make, I used
individual ramikins
and although I
didn't have
horseradish
available I added
sundried tomatoes
and a few extra
herbs. My guys were
impressed with the
presentation. DB

I gave this 3 stars
for the
inspiration. After
making it as a
tryout for St.
Patrick's Day, I
went a different
route.Using as many
as 15 leaves
(cooked as the
directions said), I
stuffed and rolled
them spring-roll
style, toothpick to
hold together, laid
out in a 9x13"
greased baking pan,
brushed w/ butter
and baked for 20
minutes (more if
you like deeper
browning). Serving
them in this way
enables your guests
to cut silver-
dollar size
mouthfuls and
reducing plate
space and waste.